Soba Noodle Bowl with Peanut Sauce

Bowls are the best, everybody knows that. I love them with quinoa or brown rice as a base, but soba noodle bowls are my favourite right now. We found a really massive asian supermarket at West Edmonton Mall and bought this unbelievably huge package of soba noodles. Somehow we still went down to the bottom recently, so it is time to get more!

We just added our favourite toppings this bowl: spicy baked tofu, crunchy spinach, fresh broccoli, and sweet cherry tomatoes. Most of the time we top it off with either peanut sauce or tahini, here the former got the stage. To me, this is simply the best meal. And it almost assembles itself – tofu goes into the oven, broccoli and noodles are quickly cooked, the tomatoes are halved in no time, and the sauce is whipped up in less than two minutes. And it always provides such a satisfying and delicious meal! Perfect week-day dinner!

2. Cut tofu into cubes. Mix soy sauce, mustard, and sriracha in a bowl, add the tofu cubes, and stir until the tofu is well coated. Put on a baking sheet and bake for approximately 20 minutes until golden.

3. Bring water to a boil in a medium sized pot, add sea salt, and cook the soba noodles as instructed (mine said 7 minutes).

4. In the meantime cut the broccoli into florets. Drain the soba noodles and rinse with cold water.

5. Bring another pot with water to a boil, add sea salt, and cook broccoli for 3 minutes (broccoli cools off, that is why I chose to cook it last minute; also, I like it still crunchy, cook it for longer if you don’t).

6. Add all the remaining ingredients for the peanut sauce to a small bowl and whisk until smooth. Add more water if needed (this is my super quick peanut sauce, there are more elaborate recipes out there).

7. Drain the broccoli and take the tofu out of the oven. Add spinach to a bowl, top with noodles (rinse again with cold water if they are very sticky), then broccoli, tofu and tomatoes. Last but not least drizzle with peanut sauce and enjoy!